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In Bolivia, Chocolates Condor is the traditional manufacturer of "Beso de Negro" (Negro Kiss). The confection is similar to the German Schokoküsse in its use of a sweetened egg white foam filling rather than a marshmallow-based filling. There have been attempts to introduce variations in flavor, but the "classic" version remains the most popular.
In a commercialized setting, dried albumen is used as opposed to fresh egg whites. In addition to convenience, the advantages of using dried albumen are an increase in food safety and the reduction of water content in the marshmallow. Fresh egg whites carry a higher risk of Salmonella, and are approximately 90 percent water. This is undesirable ...
1 large egg, at room temperature. 2 tsp. vanilla extract. ¾ tsp. peppermint extract. 1½ cups (about 6⅜ oz.) all-purpose flour. ⅓ cup (about 1 oz.) Dutch-process cocoa powder. ½ tsp. baking soda
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Fluff's ingredients include corn syrup, sugar syrup, vanilla flavor, and egg whites. [ 5 ] [ 6 ] [ 7 ] Fluff continues to be a regional tradition in the Northeastern United States .
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There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.
Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner (or a piping bag fitted with a #12 plain tip). Immediately pipe ghost shapes on brownies. Let dry 1 hour.